Cold Noodle Salad With Peanut Butter Dressing

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Photo by Sang An
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 737.84 calories
    • Calories 66 calories from fat
    • Fat 54.56 g
    • Sat Fat 6.09 g
    • Cholesterol 0 mg
    • Sodium 873.87 mg
    • Protein 16.25 mg
    • Carbohydrate 49.6 g
    • Fiber 3.47 g
    • Iron 3.08 mg
    • Calcium 26.34 mg

Cook the pasta according to the package directions. Drain and rinse under cold running water. Meanwhile, combine the peanut butter, vinegar, soy sauce, chili-garlic sauce or hot pepper sauce, sesame oil (if using), ginger, lime zest, and salt in a blender. With the motor running, slowly add the canola oil in a steady stream.Return the pasta to the pot and toss with the dressing. Garnish, if desired, with the cilantro, scallions, and peanuts. Serve immediately or cover and refrigerate for up to 3 hours. 

Ingredients

  1. Check 1/2 pound spaghetti or angel hair pasta
  2. Check 1/2 cup creamy peanut butter
  3. Check 1/4 cup rice vinegar
  4. Check 2 tablespoons soy sauce
  5. Check 1 1/2 teaspoons chili-garlic sauce or a dash of hot pepper sauce
  6. Check 1 teaspoon sesame oil (optional)
  7. Check 1 tablespoon grated fresh ginger
  8. Check 1/2 teaspoon grated lime zest
  9. Check 1/2 teaspoon kosher salt
  10. Check 2/3 cup canola oil
  11. Check 1/2 cup fresh cilantro, roughly chopped (optional)
  12. Check 1/4 cup chopped scallions (optional)
  13. Check 1/4 cup salted peanuts, roughly chopped (optional)

Directions

  1. Cook the pasta according to the package directions. Drain and rinse under cold running water. 
  2. Meanwhile, combine the peanut butter, vinegar, soy sauce, chili-garlic sauce or hot pepper sauce, sesame oil (if using), ginger, lime zest, and salt in a blender. With the motor running, slowly add the canola oil in a steady stream.
  3. Return the pasta to the pot and toss with the dressing. Garnish, if desired, with the cilantro, scallions, and peanuts. Serve immediately or cover and refrigerate for up to 3 hours.